Thai Red Curry Noodles with Stir-Fried Vegetables

Cook the noodles according to the package instructions. Drain in a colander and rinse with cold water to keep them from cooking further. Set aside. 2. Combine the onion, garlic, ginger, and ¼ cup water in a large sauté pan or soup pot and cook over medium heat, covered, for about 15 minutes, until the onion is tender, stirring occasionally and adding 1 to 2 tablespoons more water as needed to keep the vegetables from sticking to the pan. Add the potato, curry paste, date paste, and 1½ cups water and continue to cook on medium heat for about 10 minutes, until the potato is tender. 3. Add the stir-fry vegetables, tomato, lime juice, milk, and salt and pepper to taste; bring the liquid to a boil over high heat. Gently fold in the noodles and cook for 2 to 3 minutes, until the noodles are warmed through. 4. Serve warm, garnished with fresh cilantro. Store in the refrigerator in an airtight container for up to 5 days.